“This hearty pasta and bean soup features cheese-filled tortellini, zucchini, tomatoes and other vegetables simmered in chicken broth.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
- Add the remaining broth, zucchini, tomatoes, tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese if desired.
Nutrition
Amount Per Serving (6 total)
- Calories
- 216 cal
- 11%
- Fat
- 4.3 g
- 7%
- Carbs
- 35.7 g
- 12%
Based on a 2,000 calorie diet
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Reviews (42)
Rate This Recipe
"This was so good! The only change I made was the plum tomatoes. I didnt have any so I used a small can of diced tomatoes (drained). ..." See more"
Mae
"Simply delicious! I made this for a ladies lunch. Not many of us like zucchini so I substituted a bit of fresh spinach for it. (Though you should add the spinach late, for around five minutes of cooki..." See moreng time to retain its freshness.) I also added a sprig of fresh rosemary since I had it on hand. The soup was an instant hit! Thanks for the yummy recipe!"
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